Keto Bread With Golden Flaxmeal (Ketogenic friendly, dairy free, gluten free) 


When I first saw my friend Julianne posted the Keto bread that she made, I was like “what is keto bread and how does it taste like?” I couldn’t help myself to quickly get the ingredients and give this recipe a try. She uses the recipe from http://ketoconnect.net/recipe/best-keto-bread/, but added some Golden flaxmeal into it for additional fiber.

So I decided to read up about Golden flaxmeal, apparently “it contains all sorts of healthy components, it owes its primary healthy reputation to three of them: omega-3 essential fatty acids, lignans and fiber. Omega-3 essential fatty acids are “good” fats that have been shown to have heart-healthy effects. Two tablespoons of our Golden Flaxseed Meal offers 2430 mg of omega-3s. Lignans have both plant estrogen and antioxidant qualities. Flaxseed contains 75 to 80 times more lignans than other plant foods. Flaxseed Meal is high in dietary fiber containing both the soluble and insoluble types. It’s also a powerful natural cholesterol controller.”
I followed Julianne’s recipe by adding golden flaxmeal and I added a bit more salt and a teaspoon of vanilla essence, which is optional, of course. When the bread was ready to eat, my son happen to came to the kitchen, I cut one slice of bread and get him to taste it, to my surprise, he gives a 👍👍. As you can see from the nutrition breakdown, this bread is low in carbs (1g per slice only), high in protein (4.2g) and fats (8.2g). This is a prefect recipe for those who are on a Ketogenic diet and yet still likes to eat bread!

Thanks Julianne for the recipe!
Serve: 20 slices

Ingredients
:

(A)

6 large eggs yolk

60g Butter, melted

1 teaspoon vanilla essence (optional)

(B)

145g Almond meal

30g Golden flaxmeal

3 teaspoon baking powder

3/4 teaspoon salt

(C)

6 egg white

1/4 teaspoon cream of tartar



Preparation
:

Pre-heat oven to 190°C

Put the egg yolk and butter into a mixer bowl

Put the egg white into another mixer bowl

Put ingredients C in another bowl

Line the baking bread tin



Method for ingredient (A):

Use k-beater and cream the butter and egg yolk till well mix


add in the ingredients (B) in 2 batches and mix until combine. Set aside


Method for ingredient (C):

whisk the egg white in speed 4 for 30 secs till foamy.


add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 


The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.


Add 1/3 of the beaten egg whites to the almond flour mixture , use K beater and mix on low speed until combined

Add the remaining 2/3 of the egg whites and mix on low speed until fully incorporated. Do not over mix.


Pour mixture into the loaf pan. 


Bake for 30 minutes or till cake tester comes out clean.


Allow the bread to cool completely before removing it from the pan and slice.

Advertisements

Paleo Banana Blueberries Muffins


I must admit I have cut down on baking cakes drastically ever since I try to eat “clean”, but for me, a cake and a cup of coffee is a nice way for me to steal a moment to relax in the midst of a busy day. When I tell my sons that this is Paleo Muffins, they are just as spetical as me.  But to my surprise they are really soft, moist and nice.  The first time when I made this, I uses 100g of honey, which I find it way too sweet for my liking, and it also didn’t rise.  So today, I use rice malt syrup instead of honey and I also letting the batter rest for about 20 mins before baking to give the bi-carbonate some time to do its magic.  Thanks Maura for the recipe!

Preparation time: 10 min

Cooking time: 18 min

Yield: 12 Muffins
Ingredients:

145g over ripe bananas (without skin), mash

80g honey ( I use rice malt syrup 100g)

2 teaspoon vanilla extract

2 eggs

60g coconut / olive oil

100g semi sweet dark chocolate chip

100g blueberries

Additional chocolate chip for sprinkling, if desired
(B) mix well in a bowl

240 g blanched almond flour

20g coconut flour

1 teaspoon bi-carbonate soda – sifted

1/4 teaspoon salt


Direction:

Lined the Muffins tray with muffin liners

In a large mixing bowl, add in the mashed banana, olive oil, honey, vanilla extract and mix well


Add in the eggs, oil and mix well


Add in (B) and fold in with a spatula and mix till just combine

Leave on table top to let if rest for 15 – 20 mins

Preheat oven to 175°C

Add in the Chocolate chip and blueberries and mix well

Spoon the batter into the muffin tin and sprinkle additional Chocolate chip, if desired 

Bake for 18 min or until a toothpick inserted in the centre comes out clean

Let the muffin cool for 5 min in the pan and then turn out onto wire rack to cook completely 
Place in an airtight container and store in the fridge for up to 5 days

Quick And Easy Teochew Muah Chee 麻糍 – Gluten Free

  

Muah Chee 麻糍 is a Southern Chinese (Fujianese) dessert, is a steamed sticky dough made of glutinous rice flour which cut into small pieces and coated with lots of crush peanut and sugar.  
Muah Chee can be found in South East Asia, especially Malaysia and Singapore. This is a childhood treat for me when I’m little. Lots of recipe require to steam the dough for 45mins. But this recipe, which was shared by my friend Lorna Tan, is a short cut of making this supper soft muah Chee, it require no steaming at all and can be ready in under 15mins, the Camel brand ground peanut powder already has got sugar in there, so is just pour and serve! This dessert is very good for entertaining guest as it is super fast to prepare and yummy! All you need is glutinous rice flour and the peanut powder! 
Serve 2
Ingredients:

1 cup of glutinous rice flour

1 cup of water

1/2 tbsp of fried shallot oil – see note below 

1 tablespoon toasted white sesame seed

1 tablespoon fried shallot

100g Camel brand Ground Peanut Powder

Method:

Pour 50g of the peanut powder onto the serving plate, set aside 

  
Mix the flour and water in a bowl and use a hand whisk and mix well

  
Heat a non stick pan with oil and pour in the batter 

  
cook over medium low heat. Fold the mixture from the sides to the middle of the pan with a spatula till it forms a soft, wobbly dough. Lower the heat and continue to cook the dough till the sides are clean and form into a ball

  
remove to the serving plate and cut into bite size 

  
Sprinkle in the another 50g peanut powder, sesame seed and a little fried shallot and serve immediately 

Note: fried shallot oil can be obtained by frying sliced shallots in oil till shallots become golden brown, drain the fried shallots and reserve the oil

Gluten Free Nutella Chiffon Cake

  

What do I do when I crave for a cake and yet I can’t eat any cake that has got gluten in it? The only way is to modified the recipe by using gluten free flour.  Surprisingly it turn out to be very soft and yummy! Success!! 

Ingredients:

(A)

120g milk

220g Nutella

100g white Wing Gluten Free Plain Flour

1/4 teaspoon Guar Gum

1 teaspoon Gluten Free Baking Powder

5 large egg yolks 

1/2 teaspoon vanilla extract

(B)

5 large egg whites

60g caster sugar

1/2 teaspoon cream of tartar

Preparation:

Pre-heat oven to 170 deg C (lowest rack) Fan mode. 

Measure the sugar from (B) in a bowl, set aside 

Get ready the timer

25cm chiffon tin

Put a wire rack at the bottom of the oven

Method for ingredient (A)
:

In a deep microwaveable bowl add in milk and microwave for 1 min 15 sec (40 sec) 

Add in Nutella to the hot milk, use a hand whisk and stir until smooth, add in vanilla essence. Set aside and leave to cool.

 
Separate the egg yolks and egg white in two mixing bowl.

Sift the flour, guar gum and baking powder into the egg yolk

When Nutella mixture has cooled down, add into the egg yolks mixture and use a K-beater and beat on speed 0-6 for about 3 mins till smooth.

  

  
Method for ingredient (B):

whisk the egg white in speed 4 for 30 secs till foamy.

  
add cream of tartar, and whisk for 45 secs, turn your mixer speed to high and whisk whites until soft peaks. Soft peaks are reached when the peaks of the whites droop when the whisk is lifted. 

  
Pour in the sugar slowly, in a few additions, while the mixer is still running. The sugar, when added gradually, greatly stabilizes the meringue. But the sugar needs to be added slowly to give time for the sugar to dissolve and not weigh down the meringue. The meringue should be whisked to a glossy, firm peaks – just slightly short of stiff peaks. The whites should look glossy and when the whisk is lifted, the peaks will hold but the tip will fall back slightly onto itself, turn off the mixer.

  

Folding
:

Use a rubber spatula, start by adding 1/4 of the eggs white (meringue) into the egg yolk mixture and gently fold into the egg yolk mixture. Turn the bowl as you fold in. Add the remaining egg white in 2 addition. Do ensure that the egg whites are folded into the mixture thoroughly so you won’t get egg white streaks after baking
  
Pouring:

Gently pour the chiffon cake batter into the chiffon tin. 

  
Using a rubber spatula, level and smooth out the top of the cake batter
 

bake for 15 mins (when the cake start to rise and before it starts to crack)

  
Switch off the fan mode and bake at 160°C for another 25 min or until the surface is browned and cake tester come out clean. (Note: if surface is already brown but still not cooked, cover the top with a piece of aluminum foil, total baking time should be around 40 mins)
Unmould:

Remove from the cake from the oven and invert it on a RAISED cooling rack. 

  
Allow the cake to cool completely before removing it from the mould by running a palette knife along the circumference of the cake to loosen the side. OR

once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out, by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Recipe adapted from wendyyinkk.blogspot.com

PULUT INTI – Coconut Glutinous Rice – Gluten Free

  

Pulut Inti or Glutinous Rice With Sweet Coconut is a traditional malay dessert found in southeast asia – Malaysia, Indonesia and Singapore.  They are great snacks to be enjoyed over an afternoon tea or as a dessert.  The steamed glutinous rice is infused with coconut milk and served with grated coconut that’s been cooked with Palm sugar.  This is a very pretty and yummy dessert to serve when you are entertaining, and it is also gluten free! 

Ingredients

(A)

600g glutinous rice – (soaked overnight or at least 6 hours), drained 

2 pandan leaves – tie in a knot

40ml water

200ml coconut milk (I use Chef’s choice brand)

(B): mix well in a bowl 

200ml coconut milk

1 1/2 teaspoon salt

1 tablespoon sugar

(C)

a few drops​ blue food colouring

(D)

454gms (1 pkt) ​Frozen Grated Coconut or fresh grated coconut

230g​ good quality Gula Melaka – cut into small pieces (or to taste)

2 pandan leaves

Method for the coconut:

1. Heat a non stick wok, put in the Gula Melaka and fry in low heat till melted

  
2. Add in the coconut and pandan leaves and fry till the coconut has fully absorb the Gula Melaka, taste and make sure it is sweet and damp before 3. turn off the fire and leave to cool

Note: if it is not sweet enough add more Gula Melaka, if is too dry add some coconut milk

  
Method for the rice:

1. Prepare the steamer on high heat
2. Put (A) into a 7 inch square tin and steam (use 1st tier) for 30 mins over high heat
3. When the time is up, remove the rice from the steamer, add (B) and mix well with a ladle, then make some holes and steam for another 15 mins (or until cooked and soft)  
4. take about 1/3 of the rice into another blow and add a few drops of blue colouring and mix.

 
5. Combine the white and blue rice together and mix.  

  
To serve:

1. Spoon the rice into mini muffins tray (I use mini cup) use a spoon to press lightly

2. remove to a plate, scoop the coconut using a measuring spoon (1/2 tbsp) and make into a dome shape then put on top of the rice

3. repeat till all ingredients finished.

Fried White Carrot Cake 菜头粿 – Gluten Free

  


Carrot cake, also known as “fried carrot cake” in Southeast Asian countries. There is no connection between this dish and the sweet Western carrot cake eaten as a dessert. There’s No Carrot in this Carrot Cake, as it is made with radish cake (steamed rice flour, water, and shredded white radish), which is then stir-fried with eggs, preserved radish, garlic and fish sauce. There are two variants that are being served by hawkers in Singapore and Malaysia: the “white” version (which is gluten free version) does not use sweet soy sauce, and the carrot cake is fried on top of a beaten egg to form a crust; the “black” version uses sweet sauce (molasses) and the egg is simply mixed in with the carrot cake.

The dish has many fans, particularly in Singapore and Malaysia, where it is enjoyed by people of different dialect groups and races, and not just the Teochews, and is served in a range of establishments ranging from the simplest hawkers to the most expensive Chinese restaurants. It is a much-loved local comfort food in the region, and can be consumed at various times of the day; it goes from being a breakfast dish, to a side dish, to a late-night supper dish. 


Ingredient for the Kueh:

9 inch Square steaming tray

300g white radish 

300g rice flour

440ml water

800ml boiling water

2 teaspoon salt
Method for the Kueh:

Prepare your steamer 
Shred the radish finely

  
In a big mixing bowl, mix the rice flour with 440ml and stir well

  
Bring the 800ml water to a rapid boil, then pour into the flour mixture and use a hand whisk and mix well

   

Add in the radish and salt and mix well. Pour into the baking tray 

  
steam on high heat for 45min, leave to completely cool before putting them in the fridge

To Fry:

50g Preserved radish – soak for 10 min then squeeze dry

mined garlic 

eggs

Seasoning
:

fish sauce

pepper
Garnish:

spring onion chopped
Method:

Cut out 300g of carrot cake into pieces 
Beat 2 eggs and add 1/2 teaspoon fish sauce in a bowl and set aside
Heat 2 tablespoon oil, add in carrot cake in and quickly cut carrot cake into small pieces with the ladle and pan fry both side till golden brown

  
Push the cake to the side of the pan and leave a space in the middle

  
add in 1 teaspoon oil, 1 teaspoon garlic and 2 teaspoon preserved radish and stir fry thoroughly while drizzle 1 1/2 teaspoon (Or to taste) fish sauce all over and then mix well 
Slowly drizzle beaten eggs all over and pan fry till golden brown and crispy on both side

  
Garnish with spring onion and serve immediately.      

Quick And Easy Muah Chee 麻糍 – Gluten Free

     

Muah Chee 麻糍 is a Southern Chinese (Fujianese) dessert, is a steamed sticky dough made of glutinous rice flour which cut into small pieces and coated with lots of crush peanut and sugar.  

Muah Chee can be found in South East Asia, especially Malaysia and Singapore. This is a childhood treat for me when I’m little. Lots of recipe require to steam the dough for 45mins. But this recipe, which was shared by my friend Lorna Tan, is a short cut of making this supper soft muah Chee, it require no steaming at all and can be ready in under 15mins, the Camel brand ground peanut powder already has got sugar in there, so is just pour and serve! This dessert is very good for entertaining guest as it is super fast to prepare and yummy! All you need is glutinous rice flour and the peanut powder! 
Serve 2
Ingredients:

1 cup of glutinous rice flour

1 cup of water

1/2 tbsp of cooking oil

100g Camel brand Ground Peanut Powder

  
Method:

Pour 50g of the peanut powder onto the serving plate

Mix the flour and water in a bowl and use a hand whisk and mix well

  

Heat a non stick pan with oil and pour in the batter 

  
cook over medium low heat. Stir the mixture with a spatula till it forms a soft, wobbly dough. Lower the heat and continue to cook the dough till it almost forming ball of dough, add in the cooking oil and cook till the sides are clean and form into a ball

  
remove to the serving plate and cut into bite size 

   
 pour in the another 50g peanut powder and serve immediately